http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1220619-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2efbe95965e682e179dfd266c9980505 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-08 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-346 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3517 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-343 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3517 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 |
| filingDate | 2000-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c020e5347e9e75066cb3e31e88f8329 |
| publicationDate | 2002-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1220619-A1 |
| titleOfInvention | Co-crystallized surfactant blend |
| abstract | This invention relates to a method for producing a particulate co-crystallized surfactant blend for use in food processing, comprising the steps of: (a) blending a first surfactant, comprising a compound selected from the group consisting of edible salts of stearoyl lactylate, diacetic tartaric acid esters of monoglycerides and mixtures thereof, with the second surfactant, comprising a monoglyceride preparation selected from the group consisting of concentrated monoglycerides having an Iodine Value between 1 and 70, mono-diglycerides having an Iodine Value between 1 and 70 and mixtures thereof, to produce a combination, wherein the ratio of the first surfactant to the second surfactant is between 2:8 and 8:2, by weight; (b) processing the combination by mixing and heating to a temperature sufficient to produce a molten blend; and (c) processing the molten blend by cooling and forming particles. Preferably, the first surfactant comprises sodium stearoyl lactylate, the second surfactant comprises a distilled monoglyceride with an Iodine Value of between 1 and 30, and the ratio of the first surfactant to the second surfactant is about 1:1, by weight. The invention also relates to a particulate co-crystallized surfactant blend produced by this method, to methods for using this co-crystallized surfactant blend, and to foods incorporating it. |
| priorityDate | 1999-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.